Marshmallow Stuffed Nutter Butter Cookies

Instructions

Start by making your dough –

In the bowl of your electric mixture, whisk together the melted butter, peanut butter and granulated sugar until well combined.

Add in the plant-based milk and vanilla extract and whisk once more.

Next, you’ll add in the flour, baking soda and salt. Stir until just combined.

Lastly, toss in the chopped Nutter Butter cookies and whisk until they are fully incorporated into the dough. This process will also break down the cookies which is what we want.

Chill the dough for at least 30 minutes by placing a clean kitchen towel over the dough and placing it in your fridge.

Form the cookies-

Once the dough has chilled for at least 30 minutes, preheat your oven to 375 degrees F. Line a baking sheet with parchment paper and set it near by.

Next, you’ll want to make 6 evenly sized cookies. See above notes for the best way to do this. Place the cookies on your baking sheet.

Using your thumb, created a well in the center of your cookies to place 6 mini marshmallows in the center. Using your hands, fold the dough around the marshmallows and place the cookie back on the sheet. Repeat with the remaining five cookies.

Baking the cookies-

Bake the cookies for 17-18 minutes. If you want to add half a Nutter Butter cookies, take the cookies out of the oven at 15 minutes, carefully place half a Nutter Butter in the top of each cookies and place them back in the oven for a few minutes. *You will know the are done when you start to see a golden brown color.

Let the cookies cool completely – they will be fragile until completely cooled.